International Journal of Food Microbiology Impact Factor & Information

Publisher: International Union of Microbiological Societies; International Union of Microbiological Societies. Committee on Food Microbiology and Hygiene, Elsevier

Journal description

The International Journal of Food Microbiology publishes full-length original research papers, short communications, review articles and book reviews covering all aspects of microbiological safety, quality and acceptability of foods. Contributions dealing with the following fields are invited: bacteriology, immunology, mycology, parasitology, virology and food fermentation. Emphasis will be placed on papers dealing with microbiological quality assurance, intrinsic and extrinsic parameters of foods affecting microbial survival and growth, methods for microbiological and immunological examinations of foods, indices of the sanitary quality of foods, incidence and types of food microorganisms, food spoilage, microbiological aspects of food preservation, microbial interaction, predictive microbiology, food-borne diseases of microbial origin and the safety of novel food products. Achievements in rapid methods and automation in food microbiology are also included. It is a policy of this journal also to publish Proceedings of suitable meetings, workshops, conferences, etc. in the field of food microbiology. Related Conference Food Safety Objectives: Public Health, HACCP and Science will take place on December 4-5, 2000 at Georgetown University, Washington DC, USA. The conference will explore ways and means of improving food safety through Food Safety Objectives (FSOs) focussing on the following topics; Testing and Detection; Microbiology; Food Processing Technology; Public Health and Consumer Behavior. For details visit

Current impact factor: 3.08

Impact Factor Rankings

2015 Impact Factor Available summer 2016
2014 Impact Factor 3.082
2013 Impact Factor 3.155
2012 Impact Factor 3.425
2011 Impact Factor 3.327
2010 Impact Factor 3.143
2009 Impact Factor 3.011
2008 Impact Factor 2.753
2007 Impact Factor 2.581
2006 Impact Factor 2.608
2005 Impact Factor 2.499
2004 Impact Factor 2.49
2003 Impact Factor 2.261
2002 Impact Factor 1.719
2001 Impact Factor 1.579
2000 Impact Factor 1.848
1999 Impact Factor 1.673
1998 Impact Factor 1.593
1997 Impact Factor 1.16
1996 Impact Factor 1.387
1995 Impact Factor 1.257
1994 Impact Factor 1.321
1993 Impact Factor 1.214
1992 Impact Factor 1.069

Impact factor over time

Impact factor

Additional details

5-year impact 3.75
Cited half-life 8.00
Immediacy index 0.50
Eigenfactor 0.03
Article influence 0.95
Website International Journal of Food Microbiology website
Other titles International journal of food microbiology (Online)
ISSN 0168-1605
OCLC 38995670
Material type Document, Periodical, Internet resource
Document type Internet Resource, Computer File, Journal / Magazine / Newspaper

Publisher details


  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author can archive a post-print version
  • Conditions
    • Authors pre-print on any website, including arXiv and RePEC
    • Author's post-print on author's personal website immediately
    • Author's post-print on open access repository after an embargo period of between 12 months and 48 months
    • Permitted deposit due to Funding Body, Institutional and Governmental policy or mandate, may be required to comply with embargo periods of 12 months to 48 months
    • Author's post-print may be used to update arXiv and RepEC
    • Publisher's version/PDF cannot be used
    • Must link to publisher version with DOI
    • Author's post-print must be released with a Creative Commons Attribution Non-Commercial No Derivatives License
    • Publisher last reviewed on 03/06/2015
  • Classification
    ​ green

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: Malt is a preferred base for fermentations that produce beer or whisky. Barley for malt is grown under diverse environments in different geographical locations. Malt provides an ecological niche for a varied range of microorganisms with both positive and negative effects on its quality for brewing. Little information exists in the literature on the microbial community structure of Australian malt as well as broader global geographical differences in the associated fungal and bacterial communities. The aims of the present study were to compare the bacterial and fungal community structures of Australian commercial malt with its international counterparts originating from different geographical regions using terminal restriction fragment length polymorphism (TRFLP) fingerprinting and clone library analyses of ribosomal RNA genes. Further, the relationship between malt associated microbial communities and conventional malt quality parameters was also compared. Results showed that differences in fungal communities of malts from different geographical location were more pronounced than bacterial communities. TRFLP analysis discriminated high quality commercial malts with low fungal loads from malts deliberately infected with fungal inocula (Fusarium/Penicillium). Malt moisture, beta-amylase, α-amylase and limit dextrinase contents showed significant correlations with fungal community structure. This investigation concluded that fungal community structure was more important to subsequent malt quality outcomes than bacteria.
    International Journal of Food Microbiology 12/2015; 215:71-78. DOI:10.1016/j.ijfoodmicro.2015.08.019
  • [Show abstract] [Hide abstract]
    ABSTRACT: The proportion of Campylobacter contaminated food and water samples collected by different surveillance systems often exhibit seasonal patterns. In addition, the incidence of foodborne campylobacteriosis also tends to exhibit strong seasonal patterns. Of the various product classes, the occurrence of Campylobacter contamination can be high on raw poultry products, and chicken is often thought to be one of the leading food vehicles for campylobacteriosis. Two different federal agencies in the United States collected samples of raw chicken products and tested them for the presence of Campylobacter. During the same time period, a consortium of federal and state agencies operated a nationwide surveillance system to monitor cases of campylobacteriosis in the United States. This study uses a common modeling approach to estimate trends and seasonal patterns in both the proportion of raw chicken product samples that test positive for Campylobacter and cases of campylobacteriosis. The results generally support the hypothesis of a weak seasonal increase in the proportion of Campylobacter positive chicken samples in the summer months, though the number of Campylobacter on test-positive samples is slightly lower during this time period. In contrast, campylobacteriosis cases exhibit a strong seasonal pattern that generally precedes increases in contaminated raw chicken. These results suggest that while contaminated chicken products may be responsible for a substantial number of campylobacteriosis cases, they are most likely not the primary driver of the seasonal pattern in human illness. Published by Elsevier B.V.
    International Journal of Food Microbiology 09/2015; 208(2):114-121. DOI:10.1016/j.ijfoodmicro.2015.05.018
  • International Journal of Food Microbiology 09/2015; 209:34-8.
  • [Show abstract] [Hide abstract]
    ABSTRACT: High pressure inactivation of natural microbiota viz. aerobic mesophiles (AM), psychrotrophs (PC), yeasts and molds (YM), total coliforms (TC) and lactic acid bacteria (LAB) in pineapple puree was studied within the experimental domain of 0.1-600MPa and 30-50°C with a treatment time up to 20min. A complete destruction of yeasts and molds was obtained at 500MPa/50°C/15min; whereas no counts were detected for TC and LAB at 300MPa/30°C/15min. A maximum of two log cycle reductions was obtained for YM during pulse pressurization at the severe process intensity of 600MPa/50°C/20min. The Weibull model clearly described the non-linearity of the survival curves during the isobaric period. The tailing effect, as confirmed by the shape parameter (β) of the survival curve, was obtained in case of YM (β<1); whereas a shouldering effect (β>1) was observed for the other microbial groups. Analogous to thermal death kinetics, the activation energy (Ea, kJ·mol(-1)) and the activation volume (Va, mL·mol(-1)) values were computed further to describe the temperature and pressure dependencies of the scale parameter (δ, min), respectively. A higher δ value was obtained for each microbe at a lower temperature and it decreased with an increase in pressure. A secondary kinetic model was developed describing the inactivation rate (k, min(-1)) as a function of pressure (P, MPa) and temperature (T, K) including the dependencies of Ea and Va on P and T, respectively. Copyright © 2015 Elsevier B.V. All rights reserved.
    International Journal of Food Microbiology 06/2015; 211. DOI:10.1016/j.ijfoodmicro.2015.06.017